Dr Dai Suter has a PhD in biochemistry and has worked as an R&D director in the milling, baking and cereals industry for more than 40 years. In recent years he has had a special interest in cereal intolerances and ancient wheats.

Presentation statement

This presentation provides a possible explanation for the onset of the “gluten free” phenomenon over the last 20 years. The work shows that the avoidance of gluten is not caused by modern wheats but by changes in bread processing and the wide distribution of unfermented gluten in the food chain.